Healthy Taco Stuffed Peppers
I once heard someone say that the more colorful your food, is the better it is for you. I always think of that when I making these stuffed peppers. They have so much color and they taste as good as they look! I always use green peppers in this recipe but you can use whatever peppers you like. I’d love to try it in a roasted poblano pepper one day and if I do I promise I’ll share.
CHEESE
Let’s talk cheese for a second. I LOVE cheese. It’s honestly one of my favorite foods and it’s definitely my guilty pleasure. You can pretty much top these taco stuffed peppers with whatever cheese you like. If it were just me eating them, I would top them with a spicy monterey jack but since i have 4 kids and they would not be happy, I use a pretty tame mexican blend from the shredded cheese section. I have been known to make a few of them spicy in the past though. Which is another great thing about these stuffed peppers. They are so customizable.
Alright that’s enough talk. Let me know how it goes!
Taco Stuffed Peppers
Ingredients
FILLING
- 1 lb ground turkey
- 2 cloves garlic minced
- 1 small onion diced
- 2 tbsp chopped fresh cilantro
- 1 tsp cumin
- 1 package taco seasoning
- 2 tbsp chopped jalapenos I use the Old El Paso pickled ones in the jar. If using fresh make sure you remove all the seeds for less heat
- 1 tsp salt
- ½ tsp pepper
- 1 can black beans drained and rinsed
- 1 can diced tomatoes drained really well
- 1 cup corn drained if using canned
FOR THE PEPPERS
- 4 green peppers cut in half length wise
- ½ cup chicken broth
- shredded cheese for topping I use Cracker Barrel Tex Mex
- sour cream for garnish
- paprika for garnish
Instructions
FILLING
- In a large skillet (I use my wok pan) cook the ground turkey over medium heat. Breaking it apart and season it with salt and pepper.
- Add in your diced onion onion, garlic, cilantro, jalapeno, black beans, corn and tomatoes, taco seasoning and cumin.
- Mix well. Simmer on low for 20 minutes lid removed so that all the excess liquid evaporates
FOR THE PEPPERS
- Cut the peppers lengthwise and remove the seeds and stems. Rinse them well and pat dry with paper towel.
- Place the peppers cut side up in an oven proof dish (I use a glass Pyrex dish).
- Fill each pepper with the turkey mixture trying to leave as much liquid in the pan as you can.
- Pour the chicken broth into the bottom of the pan and cover with aluminum foil.
- Bake covered for 30 minutes then remove peppers and top with cheese.
- Bake for an additional 2 minutes (uncovered) or until the cheese is melted and bubbly. I broil mine. Serve with a dollop of sour cream and top with cilantro and paprika for garnish
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